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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christmas pudding semifreddo


This is a simple use for leftover Christmas pudding or will add a homemade touch to store-bought pudding. You'll need to begin this recipe a day ahead.

You'll need

600 ml thickened cream 375 gm crème fraîche 2 tsp cinnamon ½ tsp each ground cloves and finely grated nutmeg 1 vanilla bean, scraped seeds only 250 gm Christmas pudding, coarsely crumbled 60 ml brandy 9 egg yolks 250 gm raw caster sugar 100 gm glacé orange, finely chopped   Christmas pudding crumbs 200 gm Christmas pudding, coarsely crumbled 20 gm demerara sugar 20 ml brandy

Method

  • 01
  • Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.
  • 02
  • Place Christmas pudding on a tray, drizzle with 20ml brandy and set aside.
  • 03
  • Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), transfer to an electric mixer and whisk until cool (2-3 minutes). Fold in cream mixture, then fold in soaked Christmas pudding and glacé orange, transfer to a 2½ litre-capacity container. Freeze until firm (6 hours-overnight).
  • 04
  • Meanwhile, for Christmas pudding crumbs, preheat oven to 200C. Combine ingredients in a bowl, tossing lightly to coat. Spread on a baking tray lined with baking paper and bake until crisp (10-12 minutes). Cool completely. Serve scoops of semifreddo scattered with Christmas pudding crumbs.

Note This recipe makes about 2 litres.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Young topaque.

Featured in

Dec 2009

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